Guava wood is used for meat smoking in Hawaiʻi and is being used at barbecue competitions across the United States. In Cuba the leaves are also used in barbecues, providing a nice smoked flavor and scent to the meat.
Culinary usesRipe apple guavas for saleGuava fruit, usually 4 to 12 cm long, are round or oval depending on the species. The outer skin may be rough, often with a bitter taste, or soft and sweet. Varying between species, the skin can be any thickness, is usually green before maturity, but becomes yellow, maroon, or green when ripe. Guava fruit generally have a pronounced and typical fragrance, similar to lemon rind but less sharp. Guava pulp may be sweet or sour, off-white to deep pink, with the seeds in the central pulp of variable number and hardness, again depending on species.Guavas in Larkana, PakistanThe fruit is also often prepared as a dessert. In Asia, fresh raw guava is often dipped in preserved prune powder or salt. Because of the skin's high level of pectin, boiled guava is also extensively used to make candies, preserves, jellies, jams, marmalades (goiabada), and also for juices and aguas frescas. Guava juice is very popular in Mexico, Colombia, Egypt and South Africa. Red guavas can be used as the base of salted products such as sauces, constituting a substitute for tomatoes, especially for those sensitive to the latter's acidity. In Asia, a tea is made from guava fruits and leaves.
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